INSPECTION REPORT Health Protection CPAK-BDYQKC

PREMISES NAME Metro 1 Sweets & Catering		Tel: Fax:
PREMISES ADDRESS 101 - 8383 128th St Surrey, BC V3W 4G1		INSPECTION DATE July 11, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sanjeev Bobby Gill		NEXT INSPECTION DATE July 15, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 35

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Various cooked foods for catering being cooled at room temperature at this time. Large pots of curry and chick peas (>60'C), chicken/vegetable dishes (48'C) and fried potatoes (37'C). Foods have been sitting at room temperature for less than 1 hour, except for the fried potatoes- 2 hours. Foods were moved to the walk-in cooler for further cooling at this time. Corrective Action(s): Ensure to cool from >60'C to 20'C within 2 hours and from 20'C to 4'C within the next 4 hours. DO NOT leave food out at room temperature for more than 2 hours. Obtain ice wand(s) for more rapid cooling of foods cooked in large pots. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer solution available for use. No bleach available for manual dishwashing. New bleach bottle was obtained and brought in to the facility during the inspection. All food prep was stopped. 200ppm chlorine solution was prepared in a bucket by a staff and all prep surfaces were sanitized at this time. Corrective Action(s): Ensure to prepare 100-200ppm chlorine solution (1/2 tsp of bleach per 1L of water) EVERY MORNING and sanitize all prep surfaces BEFORE initiating any food prep of the day. All food prep surfaces must be sanitize after each possible contamination and every 2 hours during operation. Ensure to follow proper manual dishwashing procedures as shown on the poster on wall. All dishware must be washed using soap and warm water --> rinsed with warm water --> soaked in 200ppm chlorine solution for at least 2 minutes --> air dried. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Onions are stored by the broomstick and cooking equipment in the back storage area. Pictures taken. 2) Shaved pineapple and watermelon placed directly above food prep counter, which had not been sanitized prior to the inspection. Pictures taken. Corrective Action(s): Ensure to reorganize the back area so that all foods are stored separately and away from the non-food items, especially cleaning equipment. Ensure to discard outer layer of both fruits. Both were moved to the cooler at this time. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation with regards to floor/walls satisfactory. However, the following areas require attention: -Back storage area where onions are stored -Under counter shelves in kitchen -Dry storage area in front of the walk-in cooler Pictures taken. Corrective Action(s): Ensure to pull out everything from these areas, clean the floor, reorganize, and remove any unnecessary items. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hot water not available at the mop sink by the walk-in cooler. Operator had advised the plumber will come today. OK. Corrective Action(s): Ensure to have the sink repaired. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Routine inspection conducted: -Handwash station adequately supplied with liquid soap, paper towels and hot/cold running water. -Coolers operating at/below required temperature of 4'C; Freezer operating below required temperature of -18'C. -Thermometers available for temperature monitoring. Chef checks the temperature on a regular basis during the day. OK. -Ventilation canopy hood serviced 3 days ago, but sticker is missing. Invoice checked to confirm at this time. -No evidence of pest activity observed at this time. NOTE: When preparing for food for catering orders, ensure to take small amount of food out from the walk-in cooler/freezer each time, so that all can be used within the next 30 minutes. Ensure no potentially hazardous foods (i.e. cut fruits, cooked foods, meat/seafood) are placed at room temperature for more than 2 hours- during prep/cooling/packaging, all together. NOTE: Ensure to have the back screen door closed at all times to prevent pest entrance. NOTE: Operator wants to remove the mop sink and place extra storage unit instead. Health inspector will review the file and this will be discussed again during the follow-up inspection. Follow-up inspection will be conducted on Monday, Jul 15, 2019. Please contact the health inspector for any questions or concerns.